No Fail Bacon Cheese Soufflés Recipes

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NEVER-FAIL CHEESE SOUFFLE



Never-Fail Cheese Souffle image

My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer

Provided by Food Network Kitchen

Categories     side-dish

Time 9h5m

Yield 8 to 10 servings

Number Of Ingredients 5

8 tablespoons (1 stick) unsalted butter, softened
Eight 1/4-inch-thick slices bakery white Pullman bread
6 large eggs
2 cups whole milk
1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

Steps:

  • Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
  • Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
  • Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
  • About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

BACON AND CHEESE SOUFFLES



Bacon and Cheese Souffles image

Make and share this Bacon and Cheese Souffles recipe from Food.com.

Provided by CoffeeB

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons flour
3/4 cup milk
3/4 cup cheddar cheese, shredded
1 tablespoon mustard (grey poupon type)
4 slices bacon, cooked and crumbled
4 eggs, separated

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in medium saucepan on medium heat.
  • Stir in flour.
  • Cook 1 minute.
  • Gradually add milk, stirring until well blended.
  • Cook and stir until mixture comes to a boil.
  • Remove from heat.
  • Add cheese, stiring until melted.
  • Stir in mustard and bacon.
  • Cool slightly.
  • Stir in egg yolks, 1 at a time.
  • Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
  • Gently fold into yolk mixture.
  • Pour into 12 lightly greased nonstick muffin cups.
  • Bake 25 minutes or until puffed and set.

BACON BREAKFAST SOUFFLES



Bacon Breakfast Souffles image

This recipe comes from a Pillsbury recipe card book. They are pretty easy to whip up. The original recipe says to make these in a Texas sized muffin tin but I don't have one so I used my smaller ramekins instead. It worked out just fine.

Provided by Zaney1

Categories     Breakfast

Time 25m

Yield 4 souffles, 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can refrigerated crescent dinner rolls
7 eggs
1/4 cup whipping cream
1/8 teaspoon pepper
1/4 cup diced bell pepper, use whatever color you like
1/2 lb crisply cooked crumbled bacon (about 8 slices)
1 cup shredded colby-monterey jack cheese

Steps:

  • Heat oven to 375.
  • Lightly grease 4 Texas muffin cups.
  • Separate crescent rolls into 4 rectangles.
  • Lightly press or roll each into 6in squares.
  • Press 1 square into each of the greased muffin cups.
  • Fold over edges and crimp (like a pie crust).
  • Set aside.
  • In a medium bowl, beat eggs, whipping cream, and pepper until blended.
  • Set aside.
  • In a 10in skillet over medium heat, melt butter.
  • Cook bell pepper in butter 1-2 minutes until just tender.
  • Pour egg mixture into skillet.
  • Scramble eggs until about half are cooked through.
  • Immediately remove from heat.
  • Stir in half of the bacon and cheese.
  • Working quickly, spoon partially set eggs into muffin cups.
  • Top with remaining bacon and cheese.
  • Bake 17 minutes or until golden brown.
  • Cool 5 minutes.
  • Carefully remove souffles from cups.

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